TAPIOCA(Big sabudana pearls steamed and deep oil fried pitha)

Sagoo sijha(STEAMED) and chhana(FRIED) manda====
sagoo is considered as a healthy staple diet
in odisha even it is given during pregnancy to generate milk
in fasting time we take as a staple diet as it keeps stomach cool
it doesnt form any gastronomical tendency 
so considering all these beautiful aspects and best qualities of sagoo made sagoo pithas in different way....

We had navratri just few days back
keeping fast and having no onion garlic stuff for 9 days 
sabudana compelled me to think about the  innovative recipes of sagoo.....
Being a foodie and great odia food lover  i always look for some 
odia new recipes and try to bring some changes and turn and twists
in odia recipes which can be loved by every one...
there is a proverb"idle mind is devil's workshop"
so my witty mind always works never stops for a minute =D 
everyday thinks to bring some changes in food which can be taste the best......
first the fried manda pitha recipe will be rolled on===

  


the ingredients are required for this oil fried manda===
2 big cups Tapioca / big pearls of sagoo
1 cup grated coconut
jaggery to taste
1/4th teaspoon green cardamom powder
salt to taste
oil for deep frying

method to make it more yummy====

first soak Tapioca pearls for 5 to 6 hrs

strain it in strainer and leave it in strainer for 15 to 20 mns

as not a single drop of water will be remained inside

grind and make a smooth dough of it 

here is the pic of perfect dough and neither you have to add water nor to cook to make this dough perfect just add pinch of salt and mash it properly....

now in a wok add grated and jaggery and green cardamom powder together
fry it in low medium flame till it changes  its natural colour and becomes little brown....
take small portion of dough and make ball 
and do it accordingly 
and take each ball and make a cover like
put little stuffing inside and cover it again from each side and 
give a ball shape again to it...
 heat your wok with refined oil
and deep fry them..
but remember it will not turn into brown as other manda pithas turn into..
almost its color will remain intact as white

now let me move to the steaming part of this same sagoo with
almost the same procedure but the only difference is above one is deep fried in oil but the bottom one will be steamed in idli mould or in any mould ......
but the making process is same...

KADALI BHANDA BARA

plantain flower tikkis

plantain stem and plantain flower play a vital role in odia kitchen...
in every one's garden there must be a plantain tree in odisha..
we odia people make different recipes of plantain stem and plantain flower
like we make tikkis, patua,besara batibasa out of flowers
and even make rai,batibasa,bara,and pithaubhaja out of plantain stem too...

my husband is fond of banana stem and banana flower dishes
so i have to cook differently these two
here i have prepared banana tikkis
though it plays a difficult role while cleaning it but equally plays a yummy roll in taste
because taste buds ask for to have more and more

ingredients required------
one banana flower
salt to taste
pinch of turmeric powder
spices used as per your choices
1 chopped onion(here i have avoided onion as navratri fasting is on)
1 teaspoon ginger grated
1 teaspoon cumin powder
1 teaspoon garlic paste(here i have avoided)
1 teaspoon ruchi curry powder which one is local product masala in odish
1 tbl spoon chopped cilantro
1/4 th teaspoon red chilly powder
2 tbl spoon besan
1/4th cup rice
2/3 tbl spoon of oil for shallow fry ...

method to go forward ---

first separate the discarded thing from flower as it is shown in 3rd pic
soak the edible parts in water with 1/2 tbl spoon of salt for 10 mns
after 10 mns just mash them with your hand
and drain out the water
again soak them in water  and salt for 10 mns more
again the same procedure to be followed..
finally just boil it with water salt and turmeric
when it is to be boiled properly you soak rice in water
and after 10 mns make a smooth paste
when the flower part is properly cooked just strain it in strainer and keep in running water
so that its little bitterness which might have remained definitely goes away...
then now the interesting part which is will be tempting to eat..
in boiled flower add all the spices mentioned above along with little salt
rice paste and besan..
make small small tikkis or bara shape
shallow fry them in oil on tawa because it doesn't need to deep fry
as possible as to avoid oil...
and serve those yummy tikkis with any type of sauces....

MUGA KANTI

Odisha is a state with  full of heritage,culture ,beautiful sculpture etc etc....
each state has beautiful art monument etc ...
like cuttack is very famous for its silver filigree  work
Dhenkanal is very famous for Docra work
pipili famous for its applique many more...
Exactly in food each  place of odisha has different taste of different food....
I can say Odisha is a foodie state
people love food and love to feed others too... (ATITHI DEBO VABAH)

This is the recipe which is very traditional recipe of odisha called muga kanti
it is  a pitha.... it is delicious and it will give a good relief as sweet dish after having a perfect meal..

ingredients required for this yummy dish====

2 cups moong dal / split green gram
1/2 cup jaggery/gur
1/4th teaspoon green cardamon powder
oil for frying
ghee for greasing the plate

method=======

first soak moong dal for half an hour

wash and make a smooth liquid paste of it

add jaggery,green cardamon powder in the batter ...

then put this batter in low flame

and keep stirring continuously with a laddle as no lumps will be formed...

when you will notice it turns into little semi solid just pour them on a greased plate

leave it for 15 mns or till it comes to room temperature..

cut them into pieces...

and again heat refined oil in a wok

and fry these cut pieces in oil

serve them hot or wait till it comes to normal temperature then only serve..

but it is yummy in taste.....